7 replies so far

If you are going to use these boards with food, I would not use the dalbergia’s (Rosewood, Cocobolo) as they can be toxic to folks that are allergic to them.

Some folks have told me to be somewhat careful with woods that have been imported as they are fumigated with toxins to kill bugs and embryos. I don’t know enough about the residual effect of these chemicals to dispute or accept that fact.

There are some great sites on wood toxicity that you should peruse to insure you do not select a problem wood.

My favorites for boards to be used in food preparation are walnut, maple and cherry….there are others of course…but I have never had any issues with these woods in any combination.

TheKingInYellow: Walnut works just fine. I made several end grain cutting boards for Christmas presents last year, they were made of hard maple and walnut. Turned out beautifully and have been very durable.

I agree with Steve. Walnut will work fine, as will cherry, particularly on and end grain cutting board, and especially when alternated with maple. The maple will help prevent the knife from penetrating as far into the softer woods, but as long as you don’t use a serrated knife on it you will be fine.